1931 The Art of Drinking More by Dexter Mason

TIPPLE AND SNACK

· WHIPPED MAPLE CREAM

Whip a pint of double cream until it is quite stiff. Now beat in a cup of maple syrup that has been brought to a boil on the stove. The result will be a delicious creamy sauce.

SHELLFISH COMPOTE

1 dozen oysters The bellies of one dozen large clams 1 pound of fresh shrimp

2 pounds of lobster 1 pound of scallops 1 pound of crab meat 1 and 0 quarts of cream

Cook the oysters and the clams in their own juice. Scald the scallops for one minute. Boil the shrimp and the lobster for twenty five minutes, and then shell them. Now pour all the shellfish into the casserole con-

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